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Paleo Rosemary Bread

Paleo Garlic and Rosemary Bread

  • Author: Ingrid DeHart
  • Total Time: 45 mins
  • Yield: 12 1x


Paleo Garlic and Rosemary Bread is grain-free, yeast-free dairy-free. It’s has a hearty taste. The texture is moist on the inside with a light crust on the outside.


  • 1 cup (240 grams) roasted almond butter (100% almonds), room temperature
  • 4 free-range large organic eggs, room temperature
  • 1 tablespoon honey
  • ½ teaspoon Celtic sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon granulated garlic
  • 2 teaspoons dried rosemary, crumbled


  1. Preheat the oven to 325°.
  2. Spread a very thin coating of coconut oil on the sides of 8.5 x 4.5 loaf pan with a little coconut oil, then line the base and sides with parchment paper.
  3. In a large bowl, beat the almond butter with a hand mixer until creamy.
  4. Mix in eggs and honey. Beat until evenly combined.
  5. In a small bowl, mix together the salt, baking soda, granulated garlic and rosemary.
  6. Pour the dry ingredients into the almond butter. Mix well with the hand mixer until all ingredients are combined.  Keep mixing till the batter is really thick; that makes a world of difference in the results.
  7. Pour the batter into the prepared loaf pan.
  8. Bake in the oven for 25 minutes or until a skewer inserted in the center comes out clean.
  9. Remove the bread from the oven and cool in the pan for 10 minutes, then remove from the pan.
  10. Cool for 20-30 minutes.
  11. Slice and serve with avocado or toast and serve with grass fed butter.
  12. Wrap the loaf up tightly and store in the fridge for up to 1 week.
  13. You can also slice the loaf, wrap it up tightly and freeze for 1 month. Take out slices and toast as needed.


Cut the loaf into 12 slices.

For a sweet bread add 2 tablespoons honey and leave out the garlic and rosemary.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Bread
  • Cuisine: Paleo, Gluten Free, Dairy Free, Healthy